Cranberry Bean Soup

  • Serves

    serves 6


By SAVEUR Editors

Published on March 14, 2002

If fresh cranberry beans are available, omit overnight soaking.


  • 4 tbsp. extra-virgin olive oil
  • 2 small yellow onions, peeled and chopped
  • 2 small carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 5 cloves garlic, peeled and minced
  • 3 tbsp. finely chopped fresh parsley
  • 3 tbsp. finely chopped fresh basil
  • 1 12 lb. plum tomatoes, peeled, seeded, and chopped
  • 2 cups dried cranberry beans, soaked overnight
  • 1 bay leaf
  • 3 fresh sage leaves, chopped
  • Salt and freshly ground black pepper


Step 1

Heat oil in a large pot over medium-low heat. Add onions, carrots, and celery and cook until vegetables are soft, 15 minutes. Add garlic and 1 tbsp. each of parsley and basil; cook for 10 minutes.

Step 2

Add tomatoes, cook 10 minutes more, then add beans, 4 cups water, bay leaf, and sage. Simmer soup over medium heat (adding water if necessary) until beans are very tender, about 1 1⁄2 hours. Add remaining parsley and basil, season with salt and pepper, and serve.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.